Peel and crush the garlic clove.

Trim and deseed the chilli.

Peel the ginger.

Trim and cut the lemongrass into 3 cm pieces.

Trim and peel the shallots.

Destalk the coriander, reserve the stalks and the leaves.

Peel and deseed the squash.

Trim and slice the courgette.

Fit the Thermo Resist Blender to the food processor bowl.

Add Ingredients 1 (rice, water) into the small saucepan and fit a lid.

Heat over a low heat.

Bring to the boil and cook for 15 minutes without stirring.

Add Ingredients 2 (garlic, chilli, ginger, lemongrass, shallot, coriander stalks) into the blender attachment.

Pulse until a coarse paste is formed.

Add Ingredients 3 (oil) into the frying pan.

Heat over a medium heat.

Add the paste to the frying pan.

Fry for 3 minutes.

Fit the Thin slicing disc to the food processor.

Slice Ingredients 4 (corn, squash, shallot) into the food processor.

Add the vegetables to the frying pan.

Fry for 5 minutes.

Add Ingredients 5 (courgette, coconut milk, fish sauce, soy sauce, lime leaves) into the frying pan.

Simmer for 5 minutes until tender.

Stir through the coriander leaves.

Serve.